Click here for a larger picture of Coconut Shrimp
8 Servings
Shrimp American
Shrimp Coconut bread crumbs Appetizer cayenne Sea Food American
24 large imp uncooked and (butterflied)
1 cup nstarch
1 teaspoon t
1 teaspoon per
1 teaspoon enne pepper
4 whites
1 cup Panko ad crumbs
2 cups shredded onut
1 cup nge marmalade
2 tablespoons stone ground tard
1 tbsp prepared seradish
1 h of salt
1 Peanut Oil for frying
Pat the shrimp dry, In small bowl, combine cornstarch, salt , pepper and cayenne. In a 2nd bowl, whisk egg whites until foamy, In another bowl place the coconut and bread crumbs together (tip)you may run the coconut and bread crumbs through the magic bullet or blender to make them finer), Coat shrimp with cornstarch and shake off excess. Dip into egg white and then press into coconut to get full coverage. Heat peanut oil or what ever kind that you have, to 350, gently submerge shrimp 6 at a time, fry until golden on each side, Remove to paper towels to drain, For the sauce: Mix marmalade, mustard, horseradish, and salt Dip shrimp and enjoy
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Showing posts with label Coconut. Show all posts
Showing posts with label Coconut. Show all posts
Coconut Sauce with Fruit
4 Servings
Cottage cheese American
Vegetarian Meatless No Cook Advance Snacks Sauces Hors dOeuvres Desserts Brunch Breakfast Appetizers Cottage cheese American
1/2 cup tage cheese
2 tbs r cream
2 tbs Sweetened onut flakes
1 tbs ar
bunch Fruit of your choice w/wers
Mix everything except fruit in a food processor. Blend until smooth. Serve with fruit and skewers
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Cottage cheese American
Vegetarian Meatless No Cook Advance Snacks Sauces Hors dOeuvres Desserts Brunch Breakfast Appetizers Cottage cheese American
1/2 cup tage cheese
2 tbs r cream
2 tbs Sweetened onut flakes
1 tbs ar
bunch Fruit of your choice w/wers
Mix everything except fruit in a food processor. Blend until smooth. Serve with fruit and skewers
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Coconut Macaroons
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0 Servings
Coconut Uncategorized
Cookies Bake Coconut Snack Spring Comforting
2 whites
1/2 tsp illa
2/3 cup ar
1 can flaked onut - 1 1/3 cups 3 1/2-ounce
Beat egg whites with a dash of salt and the vanilla till soft peaks form. Gradually add sugar, beating till stiff. Fold in coconut. Drop by rounded teaspoons onto greased cookie sheet. Bake in slow oven (325 degrees F) about 20 mins. Source: "Better Homes and Gardens Cookbook 1962 Page 177"
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0 Servings
Coconut Uncategorized
Cookies Bake Coconut Snack Spring Comforting
2 whites
1/2 tsp illa
2/3 cup ar
1 can flaked onut - 1 1/3 cups 3 1/2-ounce
Beat egg whites with a dash of salt and the vanilla till soft peaks form. Gradually add sugar, beating till stiff. Fold in coconut. Drop by rounded teaspoons onto greased cookie sheet. Bake in slow oven (325 degrees F) about 20 mins. Source: "Better Homes and Gardens Cookbook 1962 Page 177"
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Honey Coconut Salmon
4 Servings
Salmon American
Bake Fish Main Dish Salmon American
1 cup ter melted
3/4 cup ey
1/4 cup wn sugar
3/4 cup onut flaked
12 ounce Salmon lets
In a saucepan over medium heat melt the butter and mix in the brown sugar, honey and coconut. Bring to a boil and then remove from heat. Cool slightly and place mixture in a medium bowl. Place the salmon in bowl and turn to coat. Cover and marinate for at least 30 minutes in the refrigerator. Preheat the oven to 375? F. (190 degrees C). Meanwhile, spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish and pour some of the marinade over the top, making sure to get some of the coconut on the top also. Bake for 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes and spoon over the salmon. Serve immediately.
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Salmon American
Bake Fish Main Dish Salmon American
1 cup ter melted
3/4 cup ey
1/4 cup wn sugar
3/4 cup onut flaked
12 ounce Salmon lets
In a saucepan over medium heat melt the butter and mix in the brown sugar, honey and coconut. Bring to a boil and then remove from heat. Cool slightly and place mixture in a medium bowl. Place the salmon in bowl and turn to coat. Cover and marinate for at least 30 minutes in the refrigerator. Preheat the oven to 375? F. (190 degrees C). Meanwhile, spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish and pour some of the marinade over the top, making sure to get some of the coconut on the top also. Bake for 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes and spoon over the salmon. Serve immediately.
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Coconut Chicken Soup
8 Servings
Chicken Thai
Soup Chicken Thai
1 tablespoon etable oil
2 tablespoons ger grated
5 teaspoons red ry paste
6 cups cken broth
3 tablespoons h sauce
1 tablespoon wn sugar
28 ounces onut milk
1 pound cken breasts
1/2 pound hrooms sliced
3 tablespoons e juice
1/2 cup antro
Heat the oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes. Stir in coconut milk, chicken and mushrooms. Simmer until the chicken is cooked and cook on med/low for one half hour to a hour. Add the lime juice and cilantro before serving. Season with salt to taste at the end as a lot of the ingredients can vary in the salt. soy sauce can be substituted for the fish sauce but it doesnt have the same Thai flavor Per Serving (excluding unknown items): 3084 Calories; 253g Fat (71.2% calories from fat); 132g Protein; 99g Carbohydrate; 23g Dietary Fiber; 239mg Cholesterol; 4975mg Sodium. Exchanges: 1 Grain(Starch); 14 Lean Meat; 2 Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates.
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Chicken Thai
Soup Chicken Thai
1 tablespoon etable oil
2 tablespoons ger grated
5 teaspoons red ry paste
6 cups cken broth
3 tablespoons h sauce
1 tablespoon wn sugar
28 ounces onut milk
1 pound cken breasts
1/2 pound hrooms sliced
3 tablespoons e juice
1/2 cup antro
Heat the oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes. Stir in coconut milk, chicken and mushrooms. Simmer until the chicken is cooked and cook on med/low for one half hour to a hour. Add the lime juice and cilantro before serving. Season with salt to taste at the end as a lot of the ingredients can vary in the salt. soy sauce can be substituted for the fish sauce but it doesnt have the same Thai flavor Per Serving (excluding unknown items): 3084 Calories; 253g Fat (71.2% calories from fat); 132g Protein; 99g Carbohydrate; 23g Dietary Fiber; 239mg Cholesterol; 4975mg Sodium. Exchanges: 1 Grain(Starch); 14 Lean Meat; 2 Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates.
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Wet Coconut Cake
Yellow cake mix baked and then poked with holes that are filled with a sweet coconut milk. It is frosted with whipped cream and topped with shredded coconut.
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Tropical Coconut Cake
10 Servings
Coconut American
Desserts easy cake coconut pineapple Bake American Summer Sweet
1 can cream of onut
1 can Eagle Brand k
1 large can crushed eapple
1 box yellow cake mix
1 small bowl Cool p
1 cup shredded onut
Bake cake as directed. Mix cream of coconut and Eagle Brand milk together. As soon as cake is done, punch a lot of holes in cake. Slowly pour cream of coconut/Eagle Brand mixture into holes and all over cake. Pour pineapple, juice and all, over cake. Refrigerate until cold. Mix Cool Whip and shredded coconut together and spread over cake. Keep refrigerated. Must be cold to taste good. Make this the day before you want to eat it. Delicious!
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Coconut American
Desserts easy cake coconut pineapple Bake American Summer Sweet
1 can cream of onut
1 can Eagle Brand k
1 large can crushed eapple
1 box yellow cake mix
1 small bowl Cool p
1 cup shredded onut
Bake cake as directed. Mix cream of coconut and Eagle Brand milk together. As soon as cake is done, punch a lot of holes in cake. Slowly pour cream of coconut/Eagle Brand mixture into holes and all over cake. Pour pineapple, juice and all, over cake. Refrigerate until cold. Mix Cool Whip and shredded coconut together and spread over cake. Keep refrigerated. Must be cold to taste good. Make this the day before you want to eat it. Delicious!
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Coconut Cream Pie
6 Servings
Coconut custard
Southern U.S.
coconut cream pie sweet and spicy rich dessert easy graham crust Coconut custard Southern U.S.
1 1/2 cups half-and-half
1 1/2 cups onut milk
3 yolks
3/4 cup white ar
1/2 cup nstarch*
1/4 teaspoon t
1 cup flaked onut toasted
1 teaspoon illa extract
1 (9 inch) pie shell baked
1/2 pint heavy whipping am
In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup coconut and vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped cream or thawed whipped topping. Toast remaining coconut and sprinkle on top. Notes: To toast coconut, spread evenly in an ungreased baking pan or cookie sheet. Bake for 6 to 8 minutes at 350 degrees or until golden brown, stirring occasionally. Delicious in a graham cracker crust.
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Coconut custard
Southern U.S.
coconut cream pie sweet and spicy rich dessert easy graham crust Coconut custard Southern U.S.
1 1/2 cups half-and-half
1 1/2 cups onut milk
3 yolks
3/4 cup white ar
1/2 cup nstarch*
1/4 teaspoon t
1 cup flaked onut toasted
1 teaspoon illa extract
1 (9 inch) pie shell baked
1/2 pint heavy whipping am
In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup coconut and vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped cream or thawed whipped topping. Toast remaining coconut and sprinkle on top. Notes: To toast coconut, spread evenly in an ungreased baking pan or cookie sheet. Bake for 6 to 8 minutes at 350 degrees or until golden brown, stirring occasionally. Delicious in a graham cracker crust.
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Coconut Kisses
3 Dozen
Coconut
American
Christmas Bake Desserts Cookies Coconut American
14 ounces onut shredded
14 ounces Sweetened densed Milk
Mix these two ingredient together, I like to let them sit awhile so the SC Milk can absorb into the coconut a little . Then drop onto a greased cookie sheet and bake at 350? til golden brown, around 8 min. Remove from oven and let them sit for 10 mins. before removing from baking sheet. Enjoy!
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Coconut
American
Christmas Bake Desserts Cookies Coconut American
14 ounces onut shredded
14 ounces Sweetened densed Milk
Mix these two ingredient together, I like to let them sit awhile so the SC Milk can absorb into the coconut a little . Then drop onto a greased cookie sheet and bake at 350? til golden brown, around 8 min. Remove from oven and let them sit for 10 mins. before removing from baking sheet. Enjoy!
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